Add half the apples to the egg mixture in the processor bowl. Pulse 2 or 3 times. Add the remaining apples and flour. Pulse several times then process 15 seconds.

Heat oil in the pan. Spoon 1/4 cup of batter for each pancake, into the frying pan. Fry until the edges are brown. Turn with a slotted spatula and brown the other side. Remove and drain on paper towels. Sprinkle the cinnamon/sugar mixture over the warm latkes.

Conventional Method: Follow the processor method except grate the apples by hand and combine the ingredients in a bowl. A portable mixer helps.